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Louisiana Shrimp Puffs - 2c
3 Pounds shrimp - raw; peeled
1 Cup white wine
1 cup (8 oz) Butter
1 Cup shallots; finely chopped
1 Cup celery; finely chopped
1/2 Cup bell pepper; finely chopped
1 pint whipping cream
1 package (8 oz) cream cheese
4 large eggs - boiled; finely chopped
1 Cup black olives; finely chopped
salt and pepper; to taste
parsley - garnish
24 small pastry shells
First, take a heavy aluminum 12-inch skillet and poach the shrimp in the
white wine until they turn pink and tender (this should take about 4
minutes over medium-high heat).
Then scoop the shrimp from the poaching wine (but save the wine!), separate
them into 2 portions, and place each portion in a bowl to cool. At this
point, leave half the shrimp whole and shred the other half into small
slivers using the cutting blade of your food processor.
Next, in the same skillet you used to poach the shrimp, melt the butter and
gently saute the green onions, celery and bell pepper until they soften.
Then pour in the whipping cream and the poaching wine and stir everything
together until well blended. Now over high heat, reduce the cream-wine
sauce to one-half of its original volume, STIRRING CONSTANTLY.
Next, drop the shrimp that you shredded into the skillet and simmer it
gently into the sauce for about a minute or two. Then, little by little,
start adding (and stirring in!) the cream cheese. And when it's all well
blended, season the mixture with the salt and pepper and remove the skillet
from the heat. At this point, toss in the chopped eggs and the black
olives and fold them into the mix thoroughly.
Then, taste for salt and pepper once more, stuff the mixture into the
pastry shells, top each one with a whole shrimp, sprinkle with parsley and
Romano, and bake in a 375ºF degree oven until bubbly!
Hint: Of course, the puffs can be served by themselves as appetizers. But,
if you prepare a little buttered shoe-peg corn, a crisp fresh spinach
salad, and a bottle of chilled white wine to go with them, you have
everything you need for both a family meal as well as an elegant main
course for a dinner party.
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Yield: 1 serving
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.34 **